New banana started

[dralarms]

here’s what 160 lbs of banana looks like. Just started, it’ll be Sunday or Monday before it’s thawed enough to add sugar and yeast.

 

[stickman]

Holy!

 

[Johnd]

Wow!!! That’s a lot of bananas!!! So you’re starting with peeled bananas, and just add sugar and yeast? How much finished wine will that make?

 

[dralarms]

Wow!!! That’s a lot of bananas!!! So you’re starting with peeled bananas, and just add sugar and yeast? How much finished wine will that make?

Last batch I had 113 gallons and got almost 12 gallons of finished wine. I do add some apple juice since it’s hard to dissolve sugar in that banana goop.

 

[Johnd]

So I’d reckon that about 80 # would yield a 6 gallon carboy worth if the proper amount of AJ was added. Just curious, I’ve read that some use the skins too, any wisdom to share?

 

[dralarms]

So I’d reckon that about 80 # would yield a 6 gallon carboy worth if the proper amount of AJ was added. Just curious, I’ve read that some use the skins too, any wisdom to share?

I don’t use peels sine bananas are highly sprayed with pesticides.

On 80 lbs I would use about 1, maybe 1.5 gallons of apple juice.

 

[The Dutchman]

Do you add any acids to it?
I made a batch last year, and it is definitely lacking acidity.

 

[dralarms]

Do you add any acids to it?
I made a batch last year, and it is definitely lacking acidity.

No acid added, never had any thought about acid. Always been to good to mess with.

 

[dralarms]

This is at 8:00 this morning

 

[dralarms]

And this is 2:30

 

[M38A1]

That's a lot of banana..... Where does one get that kind of volume? Ordered?

 

[dralarms]

Nah, my wife buys bananas every week and what’s left at the end of the week goes in the freezer, also she goes by Ingles and gets their “bagged” bananas, I usually end up with 15 lbs for 6 bucks. And that’s peeled weight

 

[dralarms]

I’m just a little confused, checked brix last night and with no sugar added it was 23.2. First time I actually checked the brix on the banana. I now know why it’ll knock your socks off if you’re not used to it, I usually add sugar and then it ferments dry so it’s really stout.

 

[Johnd]

I’m just a little confused, checked brix last night and with no sugar added it was 23.2. First time I actually checked the brix on the banana. I now know why it’ll knock your socks off if you’re not used to it, I usually add sugar and then it ferments dry so it’s really stout.

Possible that the banana hasn’t broken down into to the mix yet and you just measured the apple juice BRIX?

 

[dralarms]

Possible that the banana hasn’t broken down into to the mix yet and you just measured the apple juice BRIX?

At the time I measured it had not been stirred and the apple juice went straight to the bottom. And apple juice usually comes in at 16 to 18 brix

 

[John Pichnic]

Sorry I'm late to the party! I'm real interested in this!
I see a texture.... is that fermenting bags that the bananas are in?
I'm collecting them, mine are a little more brown.
@ 3 / lb I figured I needed 200 bananas to make 5 gal....was wondering how I'd fit that into 5 gal buckets, lol!

 

[dralarms]

Mine are loose in the bucket.

 

[John Pichnic]

In the picture it looks like there is a texture on them, maybe it came off of whatever you froze them in?

Will the pectic enzyme do most of the mashing/dissolving?


Thanks for posting this by the way!

 

[dralarms]

In the picture it looks like there is a texture on them, maybe it came off of whatever you froze them in?

That’s possible, the freezer bags have a texture side to them.

 

[dralarms]

This is today